Chicken Enchilada Casserole - cooking recipe

Ingredients

6 split chicken breasts, boiled and cut in bite size pieces
10 oz. chicken broth
1 lb. grated Longhorn mild Cheddar cheese
10 corn tortillas, tear in bite size pieces
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1 small onion, chopped
1/2 stick butter
2 (4 oz.) cans diced green chilies, drained

Preparation

Sauce:
Saute onion in butter.
Add soups, broth and chopped chilies and simmer about 5 minutes.